Description
Cranberry Pistachio Shortbread Cookies are a delightful addition to any holiday gathering, combining the tartness of dried cranberries with the nutty crunch of pistachios. These buttery, crisp cookies are not only visually appealing but also incredibly easy to make, requiring only 15 minutes of prep time. With their festive flavors and elegant presentation, they’re perfect for sharing at parties or gifting to friends and family. Whether enjoyed on their own or paired with a warm beverage, these cookies embody the spirit of the season.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, chopped
- 1/3 cup pistachios, chopped (unsalted)
- 2 tablespoons cornstarch (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a mixing bowl, cream together softened butter and powdered sugar until light and fluffy. Add vanilla extract and mix well.
- In a separate bowl, whisk together flour, salt, and optional cornstarch. Gradually add this mixture to the creamed butter while mixing on low speed until just combined.
- Fold in the chopped dried cranberries and pistachios evenly.
- Scoop tablespoon-sized portions onto prepared baking sheets, spacing them about 2 inches apart. Flatten each cookie slightly.
- Bake for about 12 minutes or until edges are lightly golden. Allow cooling on baking sheets for a few minutes before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (25g)
- Calories: 120
- Sugar: 6g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 15mg